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| Japanese Curry with Carrots and Potatoes |
The star of the dish is the mild Japanese curry (apple and honey base) and we just need to get some vegetables into the meal. We got stashes of carrots and potatoes after lunch and we said "Yeah, THAT's what we will have for dinner. Done Deal!"
I didn't make the curry paste myself because it's store-bought. Nothing wrong with that, honestly. Healthy, delicious food is the priority.
How I made it is simple: Just washed the fish, wiped it down with a paper towel because water and oil are no friends. So, if you hate splatter as much as I do, then drying it makes a world of difference. I, then, seasoned the salmon with just salt and pepper. Heat the pan with a little bit of oil and pan-fry the skin side down for about 2 to 3 minutes. Flip the fish onto both sides, each for about 1 minute.
We focus on keeping meals affordable, we don't have seafood, pork, and other unique delicacies too often, We eat more chicken and tofu compared to years before. Today, we made an exception. I try to find and buy local fishes, shellfishes, prawns, and squid but they're not all that cheap in the morning market near us.
I envy countries like Japan and Korea where seafood is made affordable by communities that support the livelihood of seafarers, divers, fishermen, and delicacies. We don't have that here in Malaysia.
Pork is naturally more expensive because this is a Muslim country (pork is allowed by if a restaurant serves it, it means it focuses more than non-Muslim customers). The rarity makes it a specialty meat. Ah well, that also means chicken and other Halal meat are cheaper. A balance, you know.
It was freaking delicious! The boys wolfed down Japanese Curry (all 2 of them) made for 6 people. Admirable.
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